When the COVID-19 pandemic first began, I needed a new hobby to keep me sane. My sourdough journey became my new obsession, everyday was a new bread and a new technique- tweaking recipes until they were perfect. This is my tried and true focaccia recipe, customize it with any toppings you like! Garlic is my favorite but I also love different sea salts, onions and tomatoes.
SOURDOUGH FOCACCIA
375g water
65g active starter
20g honey
500g flour
10g salt
Olive oil
Garlic, peeled and halved longways
The night before you want the bread, mix water, starter and honey with a fork in a large bowl until incorporated. Add in flour and salt. Begin stirring with fork until shaggy dough forms and then knead with your hands. This is a wet and sticky dough, knead until all the flour is mixed in. It will not form a ball. Cover well and let “bulk rise” for 10-14 hours depending on the temperature of your house.
In the morning, the dough should be twice the size. Line a baking sheet with parchment paper and generously rub with olive oil. Scrape the dough onto the oiled parchment and then flip so the entire dough is saturated with oil. Cover and let rest for another 1-2 hours.
Preheat oven to 425. Oil your hands and stretch dough into an oval. Dimple the dough with your fingers and poke desired garlic into the bread. Sprinkle with salt.
Bake for 25-30 minutes, until golden brown and crispy on the bottom.
